Pork Paillard w/sour cream & paprika |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) dry red/white wine |
1/2 cup(s) lowsodium chicken stock |
2 tablespoon(s) olive oil |
1/4 teaspoon(s) papricka |
24 ounce(s) pork paillards (8 3oz pieces) |
salt & pepper |
1/3 cup(s) sour cream or greek yogurt |
Directions:
1. Season pork Paillards (pounded pork tenderloin) with salt & pepper. Heat oil over medhigh heat in large skillet. Saute on 1 side until golden brown, turn and saute for 1 2 min. Transfer to a plate.
2. Add dry red/white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.
3. Serve over egg noodles.
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